cook with kids recipe: dill pickles

my favorite pickles are new pickles – crunchy, salty and garlicky. unfortunately with my baby’s garlic allergy, i thought pickles were out of the picture. but my little one saw me have some pickles and wanted to have some. so i figured that before i give the bad news that it was impossible, i did a quick online search and found this recipe from Alex Guarnaschelli.

there was only a few ingredients, my baby could help make it as well as experience the joy of fun of pickles. from packing the jars, pouring the brine and canning the pickles, it was a fun learning experience!

i didn’t think i personally would like dill pickles but they were actually quite good! at first my little one didn’t like the flavor but our rule at home is: you must try something 3 times before you say you don’t like it. by the second time eating the pickles, my little one was shouting: “i like it!”

cooking tools

mason jars

ingredients

1 ounce sea salt

2 Tablespoons apple cider vinegar

2½ cups bottled water

½ pounds organic persian cucumbers,
thoroughly washed and dried

few sprigs fresh dill,
washed and dried

preparation

mix the sea salt, apple cider vinegar, and water and bring to a boil. simmer for 5 minutes. remove the brine from the heat and allow it to cool slightly.

arrange the cucumbers upright in a container large enough to hold the brine. place the dill sprigs in amongst the cucumbers in the jars. the cucumbers should be fitted tightly and should come within ½-inch of the top of the container.

fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles. pickles will last for up to a few weeks.